Matcha-Lemon Ricotta Pancakes

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Fluffy pancakes infused with matcha powder and zesty lemon, topped with a light ricotta and honey drizzle. This american-inspired breakfast (gluten-free) ready in about 30 minutes layers all-purpose flour, baking powder, matcha powder into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 280 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 3.8 (12 ratings) Prep: 20 min Cook: 10 min Serves 8 American cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1 tbsp baking powder, and 2 tbsp matcha powder. Make a well in the center.
  2. Step 2: Add 2 large eggs, 1 cup whole milk, and 4 tbsp melted unsalted butter. Stir until smooth, then fold in 1 tbsp lemon zest. Let batter rest for 10 minutes.
  3. Step 3: Heat a non-stick skillet over medium heat. Drop 1/4 cup batter per pancake, cook for 2-3 minutes until bubbles form, then flip and cook 1-2 minutes until golden.
  4. Step 4: In a small bowl, mix 1/2 cup ricotta cheese with 2 tbsp honey. Serve pancakes warm with the ricotta drizzle.

Equipment for this recipe

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Frequently asked questions

How long does Matcha-Lemon Ricotta Pancakes take to make?

Total time is about 30 minutes (20 min prep + 10 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Matcha-Lemon Ricotta Pancakes?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Matcha-Lemon Ricotta Pancakes?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Matcha-Lemon Ricotta Pancakes for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Matcha-Lemon Ricotta Pancakes gluten-free?

Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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